Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

Savor a delightful sheet pan dinner featuring tender lemon herb chicken paired with a medley of roasted root vegetables. The chicken is marinated in fresh lemon juice, garlic, and aromatic herbs, while carrots and parsnips provide a naturally sweet, rustic flavor that melds beautifully with the zesty marinade. This balanced dish is designed to meet your protein and calorie goals without compromising on taste.

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NUTRITION

385kcal
Protein
34.8g
Fat
18.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 tbsp Extra Virgin Olive Oil (14g)

1 tbsp Lemon Juice (15g)

2 cloves Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breast in the center of a sheet pan. Arrange the chopped carrot and parsnip around the chicken.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

    Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.

Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Root Vegetables

Savor a delightful sheet pan dinner featuring tender lemon herb chicken paired with a medley of roasted root vegetables. The chicken is marinated in fresh lemon juice, garlic, and aromatic herbs, while carrots and parsnips provide a naturally sweet, rustic flavor that melds beautifully with the zesty marinade. This balanced dish is designed to meet your protein and calorie goals without compromising on taste.

NUTRITION

385kcal
Protein
34.8g
Fat
18.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1 tbsp Extra Virgin Olive Oil (14g)

1 tbsp Lemon Juice (15g)

2 cloves Garlic

1 tsp Fresh Thyme

1 tsp Fresh Rosemary

Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken breast in the center of a sheet pan. Arrange the chopped carrot and parsnip around the chicken.

  • 4

    Drizzle the lemon herb mixture evenly over the chicken and vegetables, ensuring everything is well coated.

  • 5

    Roast in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let rest for a few minutes, and serve warm.